Friday, January 28, 2011

One of the great things about being on a gluten free diet is that it encourages you to explore new foods that you otherwise may have never tried.

The other day I made 3 delicious gluten free Spanish-themed recipes. This included the classic Gambas al Ajillo, Guacamole, and Plantains in Thyme and Garlic.

Each item turned out more delicious than the next and everything was very easy to make!

Guacamole (serves 4) -

Ingredients:

2 Haas avocados

2 tbsp fresh lime juice

Sea salt (to taste)

Directions:

In a medium bowl, combine avocados and lime juice.

Mash until you reach desired consistency.

Add sea salt to taste.

Refrigerate until ready to serve.

Plantains in Thyme and Garlic (Serves 4) -

Ingredients:

2 large green plantains

2 cups water

4 teaspoons Spanish olive oil

3 garlic cloves, minced

1/4 tsp salt

1 tsp paprika

1 1/2 tsp thyme

Directions:

Cut the tips off each end of the plantains and remove the skin.

Chop in thin slices.

In a large skillet, bring the water to a boil over medium heat.

Add plantains to the skillet and cover until tender (approximately 15 minutes)

With a slotted spoon, remove plantains from skillet and onto paper towels to dry.

Dry skillet.

In a large bowl, combine the thyme, paprika, and salt. Add the plantains and toss.

Add the olive oil to the skillet and heat over medium-high heat. Add the plantain slices. Cook until they are golden on the bottom (approximately 3 minutes). Flip sides. Scatter garlic over the plantains. Cook another 3 minutes.

Serve!

Gambas al Ajillo (serves 4) -

Ingredients:

1/2 cup + 2 tbsp Spanish Olive Oil

2 1/2 cloves of garlic, thinly sliced

a dash of Red Chili Pepper flakes

approximately 20 medium-large shrimp

sea salt (to taste)

Directions:

In a large skillet, heat the olive oil, garlic and chili flakes over low-medium heat.

When oil starts to bubble, add in the shrimp. Sprinkle with sea salt.

Cook for 1 minute and then turn over and cook for another minute.

Remove the shrimp from the pan and wipe pan dry with paper towels.

Add 2 tbsp olive oil to the pan and turn to high heat.

Return the shrimp to the pan and cook for about a minute on each side until just browned.